CAULIFLOWER CRUST SALAD PIZZA

 

I LOVE PIZZA!!! I love pizza so much, that I literally make it at least once a week. I make a variation of a few, changing up the veggies or the sauces depending on what I am craving. Sometimes I use my dairy free pesto and load it with fresh veggies. Other times, I make a quick ground turkey meat sauce and put that on the crust with some baby spinach and fresh mushrooms. 

In NYC, my favorite GF pizza spot had a Greek Salad Pizza and once we moved, I decided instead of missing it, I would re-create it!

Guilt free pizza? Count me in. Grab a friend and make a pie. THIS IS TOO EASY! You wont regret it!

 
 
 
 

Here is what goes into the Greek Salad Pizza:
Serves 2-3
Prep Time: 25 min, Total Time: 25 min

1 box of simple mills pizza crust

1 container romaine lettuce

1 handful of cherry tomatoes cut in half

1/2 a red onion sliced

½ cup of assorted pitted olives (I LOVE green olives)

1 red pepper sliced 

¼ cup of chopped peppercinis 

1 can of organic tomato sauce 

1 bottle of Primal Kitchen’s greek salad dressing to taste

OPTIONAL: ¼ cup of crumbled organic feta cheese 

Directions:

1) Follow directions on the back of the pizza box. (The box says to pre-heat the oven to 375. I have found that 400 is better, and once I flatten the dough into the shape of the pizza, I cook it for 15 min BY ITSELF)

2) In a large bowl, combine all the ingredients for the salad. Toss with dressing and set aside. 

3) Once pizza is done cooking take it out and let it cool for about 7-8 minutes.

4) Once cooled, use salad servers and top the crust with the salad and eat immediately! 

ENJOY!